How to identify ass hide glue cake with boiled water

The method of using boiled water to identify ass hide glue cake is not reliable, and the authenticity of ass hide glue cake needs to be judged by regular detection or observation of character characteristics. The main ingredients of ass hide glue cake include donkey hide gelatin, rice wine, rock sugar, etc. The high-quality product has uniform texture and good light transmittance. It will slowly dissolve in hot water but will not fully melt.

ass hide glue cake is a traditional tonic. Authentic products need to be boiled with high-quality donkey skin, which has a high gum content and a slow dissolution rate. When ass hide glue cake is put into boiling water, the real product will gradually soften and release gum, and a small amount of flocs may appear on the water surface, but it will not become turbid or rapidly dissolved. Poor quality products may be mixed with gelatin or pigskin glue, which will quickly dissolve or produce a pungent odor when exposed to hot water.

Some fake ass hide glue cakes may be added with a large amount of starch or chemical additives, and stratification and sedimentation will occur after soaking in boiling water. If the ass hide glue cake is completely dissolved or the water quality changes color abnormally, there may be a problem of adulteration. However, the boiling water test can only observe preliminary changes in physical properties and cannot accurately detect components, especially difficult to identify illegally added chemical substances.

It is recommended to purchase ass hide glue cake products with qualification certification through formal channels, and pay attention to the production license and ingredient identification on the package. Daily storage should be placed in a cool and dry place, as high temperature and humidity may cause spoilage. When consuming, take an appropriate amount and dissolve it with warm water or yellow wine. Avoid eating with spicy and stimulating foods. People with weak spleen and stomach should control their intake and suspend consumption during periods of cold and fever.